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Potato Flake Bread/Rolls - Russell Kandel
Servings: 12
  • 375 gm Bread Flour  (300 gr)
  • ----50 gm whole wheat
  • ----25 gm spelt or kamut
  • 20 gm Sugar
  • 28 gm Dry Milk Powder
  • 35 gm Potato Flakes
  • 2 tsp Instant Yeast
  • 1 1⁄2 tsp Fine Sea Salt
  • 28 gm Butter (cold) cut in 1⁄2 inch dice
  • 246 gm Water
  • ----260 gm for whole wheat
  • ----250 gm for spelt or kamut
  • 1 Egg (room temp)
  1. Mix together flour, sugar, dry milk powder, potato flakes, yeast and salt.
  2. In the bowl of an electric mixer, lightly beat egg into the water
  3. Add the flour mixture to the egg and water mixture.
  4. Using dough hook, mix on low speed for 2 1⁄2 minutes.
  5. Scrape down the sides of the bowl.
  6. Add the butter, mix an additional 2 1⁄2 minutes on low speed.
  7. Scrape down the sides of the bowl.
  8. Increase speed to medium low and mix for an additional 2 minutes.
  9. Turn dough out onto a lightly floured board.
  10. Loosely shape dough into ball and place in a lightly oiled bowl.
  11. Cover the bowl loosely with plastic wrap and let dough rest for 1 hour in a warm place.
  12. Preheat oven to 350 degrees
  • For 1 loaf of bread: 
  • Turn dough out onto a lightly floured surface and lightly press into a 8 x 10 inch rectangle. 
  • Starting at short end, roll into log. Place seam side down in a lightly oiled a 9” x 5” loaf pan. 
  • Loosely cover the pan with flour dusted plastic wrap and let it rest for 1 hour. 
  • Score top of the dough down the center just prior to baking. 
  • Bake 30 min or until golden brown. Remove from pan immediately. Cool on a rack for at least 
  • 1 hour. 
  • For Rolls: 
  • Divide equally into 12 (65gr) portions depending on the size you want. Shape into balls, place on a 
  • silpat or parchment lined sheet pan, cover and rest 45 minutes to an hour. 
  • Bake for 18 minutes. 
  • PER RUSSELL: I have added a second yolk and an extra 28 grams of butter to 
  • make it a bit more brioche like.